In a small bowl, combine ¼ cup warm milk with 1 tsp Runamok Maple Syrup (any type) and the yeast. Set aside to let the yeast proof.
In a large bowl or standing mixer with a paddle, combine ½ cup warm milk with sugar, softened butter and salt. Stir until butter is blended. Add the eggs, yeast mixture, cinnamon and nutmeg.
Switch to the dough hook and add the flour, one cup at a time. Continue mixing until a ball forms and then knead the dough for about 10 minutes. If you don’t have a standing mixer, use your hands, and knead the dough on a floured surface. In the last few turns, add the raisins or currants.
Place the dough in a bowl that has been greased with butter, cover it with a towel, and let it rise 1-2 hours in a warm area.
When it has risen, turn it out onto a floured surface. Cut the dough in half and then halve it again. Divid the quarters by three so you have a total of twelve equal pieces. Butter a 9 x 12 dish. Roll each piece into a ball and place in the dish. Cover with a towel and let them rise another half hour.
Preheat the oven to 375°F. Whisk the egg and water together, then brush each roll. Place in the oven and bake for about 15 minutes or until the tops are brown and the interiors are fully baked (you may have to poke around with a knife to check.) Remove from the oven and let cool.
Before serving, combine the maple syrup and confectioners’ sugar. The mixture should be quite thick so it doesn’t drizzle off the side of the bun. If it is too runny, add more sugar. Using a spoon, pour two lines in the shape of a cross over each bun. Serve the same day.
